A chilled, tangy Danish summer soup of buttermilk, eggs, vanilla, and lemon, served with crunchy cookie crumbles called kammerjunker.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: lemon zest, fresh strawberries
Accompaniments: kammerjunker cookies
Instructions
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1
Whisk egg yolks with sugar until pale and thick.
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2
Add vanilla, lemon zest, and lemon juice. Mix well.
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3
Gradually whisk in buttermilk until smooth and frothy.
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4
Chill in refrigerator for at least 1 hour.
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5
Serve cold in bowls topped with generous handfuls of crumbled kammerjunker cookies.
Did You Know?
Koldskål appears in Danish supermarkets on May 1st each year — its arrival is an unofficial marker that summer has begun.
Chef's Notes
Equipment Tips
- large bowl
- whisk
- baking sheet
Garnishing
lemon zest, fresh strawberries
Accompaniments
kammerjunker cookies
The Story Behind Koldskål
Koldskål emerged in the 19th century as a refreshing way to use buttermilk during warm months. The small kammerjunker cookies date back even further. Together they form one of Denmark's most anticipated seasonal traditions, with Danes consuming millions of liters every summer.
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